Fishing for Seafood Truth
America’s appetite for seafood reached an all-time high – but at what cost to the oceans? And at what cost to our own personal health?
From supermarkets to restaurants, Americans ate a record 16.3 pounds of fish and shellfish per person in 2003, up from 15.6 pounds in 2002.
But while consumption is increasing, the world's catch leveled off at just over 82 million metric tons of fish per year in 1989, according to the Monterey Bay Aquarium - and sending more boats won't help us catch more fish.
And while American’s increasing turn to seafood as a healthier alternative of protein, following a typical fish from its watery habitat to our plate can uncover a story of habitat destruction, water resource pollution and contamination as dark any other meat.
This Wednesday, join host Jerry Kay, publisher of the Environmental News Network (www.enn.com) as we learn about destructive fishing methods, how the USDA’s food pyramid is steering the public wrong, and explore how sustainable sea food choices are made by one large food service company.
This Week's Guests:
Jennifer Dianto Seafood Watch Program Manager, Monterey Bay Aquarium|
Jennifer manages the Monterey Bay Aquarium’s Seafood Watch program, designed to shift the buying habits of consumers and businesses to support sustainable fishing and aquaculture operations.
Jennifer previously launched a sustainable seafood initiative with the New England Aquarium in Boston. In addition, she developed collaborative research projects with commercial fishermen and has consulted for non-profit fisheries organizations in New England. She is the co-author of Beyond Our Shores, Catching Fish in New England Waters. She began working on marine conservation issues in Washington D.C. for American Oceans Campaign, a national marine conservation organization while obtaining her M.S. from Johns Hopkins University in Environmental Sciences.
Marc Zammit Director, Culinary Support and Development Bon Appétit Management Company|
Following a 10-year career in the high tech industry, Marc left to pursue his passion for great food. In addition to establishing his own fine food and confectionary distribution business, Marc was general manager of a premier Silicon Valley catering company. He successfully positioned and sold both companies and pursued professional growth in the hospitality industry. Before joining Bon Appétit, Marc was Banquet & Convention Services Manager for the Fairmont Hotel, San Jose, CA.
In his role supporting Bon Appétit Executive Chefs, Marc champions the use of fresh, raw, seasonal ingredients made from scratch preparation of regional and authentic cuisines. Marc is an advocate for taking responsible positions in the kitchen that support the well being of café guests, the local community and the environment. An important aspect of his role as Director of Culinary is to research, develop and grow Bon Appétit’s position on socially responsible issues.
Dr. David Wallinga Director, Food and Health Program, Institute for Agriculture and Trade Policy|
David’s expertise includes the health impacts of industrialized food production, including the overuse of antibiotics in livestock. He is a leading authority on the health impacts of environmental pollutants including food borne pollutants on the developing brains and other organs in fetuses and children. He co-authored In Harm's Way: Toxic Threats to Child Development, and authored Putting Children First: Making Pesticide Levels in Food Safer for Infants & Children. Prior to joining IATP in 2000, David worked in the Public Health Program of the Natural Resource Defense Council in Washington, D.C. He received a medical degree from the University of Minnesota Medical School, and a Masters from Princeton University.
Resources for Journalists:
Journalists who are interested in researching stories related to any Beyond Organic show topic are encouraged to contact Straus Communication for additional resources, including trend data, background materials, experts, statistics, images and more. The service is free.|
Please contact Michael Straus at 415-777-1170 x 302 or email for more information.